What does The Fleur
Kitchen Do?
From Plot to Plate - A Garden Grown With Heart
Our story began with a tangle of weeds, an unloved allotment, and a dream of growing our own food. Back then, our name was Plot to Plate, a simple phrase that captured everything we believed in: that food tastes better when it comes from your own hands, and that the journey from soil to supper can be a beautiful one.
One of the very first things we planted wasn’t food at all, it was a wildflower garden, or as the French say, un jardin de fleurs sauvages. Inspired by the dreamy meadows on Escape to the Chateau, we knew then that this was more than just an allotment—it was a place of renewal, joy, and quiet beauty. It felt only right to let the flowers lead the way, and so The Fleur Kitchen bloomed.
But here's something we always want to share:
You don’t need an allotment to grow your own. A few pots on the patio, herbs on the kitchen windowsill, or a tucked-away corner of your garden is enough. Every tomato, every sprig of mint, every tiny harvest matters. Everything you’ll find here, every recipe, preserve, and pantry tip, is something we’ve grown, gathered, and eaten ourselves.
We’re just two people, a husband and wife, with full-time jobs, family commitments, and busy lives. We’re not professionals or full-time growers. But we’ve learned that with a little planning and a lot of love, it’s possible to build a life around fresh, seasonal food. By cutting down on ultra-processed products and embracing what we can grow ourselves, we’ve created a rhythm of living that’s not only sustainable, but deeply satisfying.
Our food miles? Less than half a mile. From plot to plate, and now, from us to you.
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Small Plot, Big Heart - A GARDEN GROWN IN ALL WEATHER
Our allotment measures just 5 by 25 meters, not sprawling, but lovingly planned and tended. Every square meter counts, and we make the most of it with careful planting, thoughtful rotations, and a little creativity. Before this, our “garden” was a collection of pots and grow bags in a paved yard, proof that you don’t need acres of land to grow something meaningful.
We live in the Lake District, where the growing season is… well, let’s just say it’s more “rain and resilience” than Mediterranean sunshine. Our crops battle drizzle, cold snaps, surprise snowfalls, and the occasional rare visit from the sun (which we estimate shines for a solid 82 hours a year, give or take).
But if we can grow food here, in this weather and this space, we promise, you can too.
If you’re a total beginner but love the idea of growing your own, we’ve written a blog post just for you. And if you don’t have a garden or an allotment, consider looking into local community gardens. Many offer shared plots or welcome extra helping hands. It’s a lovely way to get started without a big commitment or cost.
So make yourself a cup of tea (we’ll be having Earl Grey, thank you kindly) and take a moment to explore. If you have any questions at all, we’re always happy to help, just send us a message.
And as a little thank-you for visiting, we’d love to send you a packet of wildflower seeds—perfect for attracting bees, butterflies, and a little magic to your garden. Just reach out and we’ll pop some in the post.
Who We Are
About Joanne
The Heart Behind The Fleur Kitchen
I’m Joanne—gardener, gatherer, cook, and the one who quietly dreamt up The Fleur Kitchen.
I’m not a professional grower or full-time homesteader. I have a regular job, a busy life, and more than a few allotment days spent tucked inside the shed with a warm drink while the rain drums on the roof. And I wouldn’t change it for the world.
My love for gardening began with flowers - always flowers. Food wasn’t really the plan. In fact, I used to have artificial plants in my little front garden (yes, really). But something shifted when I was diagnosed with an autoimmune condition. I had to take a hard look at what I was eating and start stepping away from ultra-processed foods, those packed with additives, e-numbers, and things I couldn’t quite pronounce.
It was daunting at first. But as I learned more, it became clear: if I wanted to eat better, I needed to start making more myself. So I applied for a local allotment. Four years later, I was handed the keys to a tired, overgrown plot and that’s where everything began to change.
Now, from our plot, and our small Victorian terrace, with its courtyard garden and a paved backyard full of pots. I grow what I can and preserve what we harvest. My role at The Fleur Kitchen is simple but heartfelt: I spend my time figuring out how to make use of nearly everything we grow. Some plants are purely ornamental (we love beauty for beauty’s sake), but most of them end up in our kitchen, stirred into jams, tucked into pickles, dried into teas, or baked into something warm and nourishing.
What started as a necessity has grown into a way of living. A way of honouring the seasons, using what we have, and filling our days—and plates—with purpose.
About Ashley
The Steady Hands Behind the Soil
When we took on our allotment, it was the dead of winter. Frostbitten. Stone-hard ground and all. Most wouldn’t have dared to start then, but Ashley did. While the rest of the plots lay still under frozen earth, he showed up, week after week, bundled in layers, pulling up weeds by the root, and digging through soil stiff with cold.
Buckets of stones were unearthed. Wheelbarrows of weeds hauled away. Manure was spread generously to rest and rot, laying the groundwork for something better to come. And slowly, quietly, the bones of The Fleur Kitchen began to take shape.
Ashley has done more than tend to the soil. He’s mended broken gates, repositioned our enormous water tank (more times than we can count), rigged it up to harvest rain, cleared the shed, built a potting table by hand, laid paths, spread bark, installed arches, dug compost pits, and turned over what felt like every inch of ground. He’s read, researched, visited garden centres on precious days off, and somehow still managed to plant, harvest, and carry home more potatoes than any man could reasonably need.
Most recently, he’s added tree planting and coppicing to his growing list of quiet talents. The truth is, this little world we’ve built, the allotment, the kitchen, the slower, more sustainable way of living we now call home, simply wouldn’t be possible without him.
Ashley is the strength beneath the soil, the calm in the planning, and the one who keeps everything grounded - literally.
About Bella
Allotment Dog & Buttercup Supervisor
Bella is our beloved Pugzu. A sweet little Shih Tzu and Pug cross who joined our family in May 2024. At just five years old, she’s already mastered the art of allotment life.
She’s our constant companion among the rows, content to lounge in the buttercups while we dig, plant, and potter about. Unlike many a garden dog, Bella is wonderfully well-behaved. She never digs up the crops, though she does occasionally help herself to the odd berry or a cheeky stick of celery (with no regrets whatsoever).
Ever watchful and endlessly patient, Bella keeps a close eye on us, often looking as though she’s silently judging our weeding technique or waiting for her next snack. She brings joy, calm, and a gentle sense of mischief to every day on the plot.
We’re quite sure The Fleur Kitchen wouldn’t be the same without her.
"The garden suggests there might be a place where we can meet nature halfway"
Michael Pollan